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Please keep in mind that I am not a registered dietitian or doctor. My posts are based on my own research and personal experience, and this blog is not intended to be used as medical or nutritional advice. You should always consult a doctor before making any changes to your diet and exercise routine. You are ultimately responsible for your own health!
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Easy Coconut Curry

This curry is amazingly quick and easy to prepare.

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In fact, it’s so easy and affordable that it makes me wonder why we ever spent money on take-out Thai food. This dish can be ready faster than the delivery version, and because you’re making it at home, you get to control the flavor.

Make it as sweet or spicy as you like!

Easy Coconut Curry
serves 2-4

Adapted from this recipe

Ingredients:

For the sauce:

1 teaspoon coconut oil
1/2 yellow onion, chopped
2 cloves garlic, minced
1 1/2 to 2 tablespoons curry powder
1 (13.5 oz.) can coconut milk*
1 tablespoon tamari, or soy sauce
1 tablespoon pure maple syrup
1/2 teaspoon salt

To complete the dish:

1 sweet potato, chopped
1 lb. assorted vegetables, chopped (fresh or thawed from frozen)
1 cup quinoa, rinsed
2 cups water

*When using canned coconut milk, I like to use this brand since it’s BPA-free. You can also make your own coconut milk, if you prefer, by blending together the water and meat of a fresh young Thai coconut. (The type with a shaved white exterior.) There’s no need to strain this type of homemade milk, since you want it thick like the canned version. One can of coconut milk is the equivalent of 1 3/4 cup fresh coconut milk.

Directions:

To get started, combine the quinoa and water in a small saucepan over high heat, and bring it to a boil. Once boiling, cover the pot and reduce the heat to low, allowing the quinoa to cook for 15 minutes while you work on the curry sauce.

In the meantime, melt the coconut oil in a 3-quart saute pan over medium heat, and saute the onions and garlic until tender, about 5 minutes. Add in the coconut milk, curry powder, tamari, maple syrup and salt and whisk well to combine. (Since curry powders can vary by brand, start with a smaller amount and add more to suit your tastes.)

Taste and adjust any other flavors as needed, then bring the sauce to a simmer and add in the chopped sweet potatoes. Cover the pan, and allow the sweet potatoes to steam in the sauce for 5 minutes. Finally, add the rest of the vegetables, toss in the sauce to coat, then cover and allow to steam until fork-tender.

curry

Fluff the cooked quinoa with a fork, then serve with a generous portion of the vegetables and curry sauce!

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4.8 from 14 reviews
Easy Coconut Curry
Author: 
Prep time: 
Total time: 
Serves: 2-4
 
An easy curry dish that's quicker to prepare than ordering take-out!
Ingredients
For the sauce:
  • 1 teaspoon coconut oil
  • ½ yellow onion, chopped
  • 2 cloves garlic, minced
  • 1½ to 2 tablespoons curry powder
  • 1 (13.5 oz.) can coconut milk*
  • 1 tablespoon tamari, or soy sauce
  • 1 tablespoon pure maple syrup
  • ½ teaspoon salt
To complete the dish:
  • 1 sweet potato, chopped
  • 1 lb. assorted vegetables, chopped
  • 1 cup quinoa, rinsed
  • 2 cups water
Instructions
  1. To get started, combine the quinoa and water in a small saucepan over high heat, and bring it to a boil. Once boiling, cover the pot and reduce the heat to low, allowing the quinoa to cook for 15 minutes while you work on the curry sauce.
  2. In the meantime, melt the coconut oil in a 3-quart saute pan over medium heat, and saute the onions and garlic until tender, about 5 minutes. Add in the coconut milk, curry powder, tamari, maple syrup and salt and whisk well to combine. (Since curry powders can vary by brand, start with a smaller amount and add more to suit your tastes.)
  3. Adjust any other flavors as needed, then bring the sauce to a simmer and add in the chopped sweet potatoes. Cover the pan, and allow the sweet potatoes to steam in the sauce for 5 minutes. Finally, add the rest of the vegetables, toss in the sauce to coat, then cover and allow to steam until fork-tender.
  4. Fluff the cooked quinoa with a fork, then serve with a generous portion of the vegetables and curry sauce!
Notes
*When using canned coconut milk, I like to use this brand since it's BPA-free. You can also make your own coconut milk, if you prefer, by blending together the water and meat of a fresh young Thai coconut. (The type with a shaved white exterior.) There's no need to strain this type of homemade milk, since you want it thick like the canned version. One can of coconut milk is the equivalent of 1¾ cup fresh coconut milk.

Hope you enjoy this curry as much as we do!

Reader Feedback: What’s your favorite type of take-out food? Thai food had been ours up until recently, but now we hardly have the need for it!

50 comments to Easy Coconut Curry

  • This curry sounds wonderful! It seems fast and easy to make too — always a plus!

  • Wow, sounds great! I’ve been looking for a coconut curry recipe lately, so now I know what to make. What’s in the sauce in the first picture — did you use white sweet potatoes?

    Thanks,
    Mandie

  • I’m so excited to try out this recipe! Definitely will be doing it sometime this weekend. I’ve been all on the curry train randomly.

  • C

    I don’t like the taste of coconut milk. Can I use almond or hemp milk? How can I make the consistency similar to coconut milk?

  • Thanks so much – can’t wait to try this:)

  • I made this recipe for lunch and it was so easy and delicious. I used about double the amount of vegetables and spices and added a can of stewed tomatoes and it came out perfect! Since I have a tons of veggies from my CSA, I used a combination of sweet onions, broccoli, summer squash and a yam. Thanks for the recipe. ps I LOVE your recipes!!! xo

  • YUM! I seriously love curry and Thai food is one of my favorites. This looks incredible and so easy to make.

  • I love thai and indian take out! My weekly treat is Indian take out every Sunday ;-) I am a creature of habit. Can’t wait to try this delicious looking recipe! Thanks!!

  • This is my kind of curry! I can’t wait to make this for dinner for my family.

  • Jessica

    I made your curry the other night for dinner. My husband and I love it. Thank you for your delicious, healthy recipes. I have tried many of them. Your grain free chocolate chip cookies are my favorite :)

  • I made this last night with my own curry spice blend, delicious! My friend was skeptical when he saw it lacked meat but he loved it so much! Thanks for this one

  • Judy Taylor

    Easy to make and delicious. Definitely will be on my list to make again soon. (and again, I’m sure.) Thanks for all your great recipes – haven’t tried one yet that wasn’t delicious.

  • Jill

    I am really looking forward to making this Curry for my family tonight, looks yummy :)

  • Chrissy

    I just made this wonderful curry and used honey (didnt have maple syrup) and I have to say it was so yummy my hubby & I polished off two plates each. It was the best….thank you for a great recipe website. Also wanted to mention I made the cauliflower based pizza last night and that was also a hit!

  • Marlena

    So glad you posted this recipe! I will definitely be trying it soon! So pretty :)

  • [...] man, but this was good. It’s Detoxinista’s “Easy Coconut Curry.” Loads of veggies, coconut milk, mild spicy curry flavour. Beautiful. I’m having it again this [...]

  • Cindy

    This was delicious! My husband thought it was fantastic! Thanks!

  • Amy H.

    I made this dish for the first time tonight. My entire family loved it!I decreased curry powder to 1 T. to make it more kid friendly and increased maple syrup to 2 T. total. GREAT RECIPE…very quick to make and I always have the ingredients on hand!

  • Amy

    I almost never post comments on blogs but this recipe is so good I just have to leave a comment! Only took 30 minutes to make from start to finish using broccoli, carrots, and peas. Such a simple and clean tasting meal, I’ll definitely be making this again soon.

  • Made this recipe last week and it is delicious! My husband really liked it as well. Thanks so much for posting this and for all the other wonderful recipes as well.

  • Terry

    Have you ever prepared and then frozen this meal? (minus the quinoa)

  • Margaret

    I made this tonight. Delicious!

  • maria gonzalez-triana

    Great recipe , fast, easy and delicious!! Thank you. Maria

  • Tara

    I made this tonight and it was delicious! My husband and I both loved it, as did my 2 and 4 year olds. Next time I will have to double it, because we ate it all in one sitting!

  • Bonnie

    Like Terry, I am wondering if this meal can be made ahead of time and frozen? I have a large crowd coming and wish to get as much done ahead of time as possible. Can’t wait to try it!

  • April

    I found this recipe to be addictive. SOOOOO good! I really love how simple it is to make also. Each bite with sweet potato was even better! What a fantastic combo! I could seriously eat this every night. Unfortunately my husband and kids did not like this. Maybe for this recipe you have to like curry? Of course I DON’T typically like curry but I LOVE this recipe. Go figure.

  • Martha

    Made this tonight using a new bottle of curry powder and the sauce was delicious. However, the sweet potatoes cooked quicker than I expected and I ended up spooning them out before adding all my other vegetables. Then the veggies cooked longer than I intended due to waiting for a friend to come to dinner. In the end, the sauce had lost it’s flavor. :-( Do you think the extra simmering combined with the water leaching from the vegetables is what did this? Next time I’ll make sure my vegetables are ready to go in and don’t get overcooked, but maybe I should just steam them first also and not cook the curry so long? Does curry sauce lose it’s flavor when simmered for too long?

  • Shiela

    I made it tonight and added 4 drops of lemon oil, and used cauliflower, broccoli, celery, onion, green pepper and chicken, all stir fried in coconut oil prior to adding to sauce. I threw in a handful of peanuts and some unsweetened coconut to garnish. Mild but tasty.

  • Mel

    Made this tonight, so easy and full of flavour, going to be a regular now. Thank you

  • […] In related news, I found and mastered what are now some of my favorite vegan recipes: Vegan Nacho Cheeze (with whole potatoes and carrots), classic coconut layer cake, spicy peanut sesame noodles, and coconut curry. […]

  • II

    Hi! I have never made any sort of Curry before, but have had it many times in restaurants, and have quite enjoyed it. However, this recipe didn’t taste like what I remember, and the sauce seems to have a pumpkin pie aftertaste. My other family members also said that it seemed to have an aftertaste of pumpkin pie, so I know it’s not just me. Have you ever heard this before? Is there a particular ingredient that might be causing this flavor? Did we purchase the wrong kind of Curry powder?

    Thanks,

    I

  • seph

    this sauce is wicked good! Totally authentic tasting curry in a matter of minutes.

  • Sue

    Transported me to an Indian or Thai restaurant it was so good. Used only chopped kale and carrots for veggies, and mixed the cooked quinoa directly into the sauce before serving. Now I have a go-to versatile curry recipe that tastes fantastic!

  • This look fantastic! I will be making this for dinner tonight and will add some left over turkey I have in the freezer! Yummy!

  • […] Just wanted to give a quick shout out to the dinner we had tonight — a vegetable curry in a coconut milk-based sauce. It was so easy to make and it was delicious. We followed the directions for the sauce but mixed it up in other ways. The veggies we used were: baby spinach, a yam, 1 yellow bell pepper, 1 red onion, garlic, and cauliflower (a small head that we had chopped, blanched, and frozen a couple of weeks ago). We also added lentils. (NOTE: Trader Joe’s pre-made lentils are amazing. Go buy them!) We’ve included a picture of what it looked like simmering on the stove. Go to this link for the recipe: http://detoxinista.com/2013/07/easy-coconut-curry/ […]

  • I eat for my blood type and coconut milk is not on my list of good foods for me. To make this sauce, could I substitute soy or almond milk? Any suggestions?

  • debbie

    This is the first time that I have left a comment on a recipe that I have tried on Pinterest but I just had to post this! This easy meal was not only quick to make but it was absolutely delicious! I made mine with Red Quinoa!

    Thanks for posting this! It will be a new addition to my Indian recipes! It’s really good with Chicken Masala!

  • Jennie

    This recipe was simple and so satisfyingly good!! This will become a regular in our house. THANKS for the yummy easy recipes.

  • Hana

    I LOVE this recipe! Basically a staple for me. I am just wondering if you (or anyone else) has tried using a combo of spices instead of just curry? Like coriander, cumin, tumeric, etc, and in what proportions? I was thinking of experimenting tonight but will hate if I screw up a batch!

  • Penny

    This has officially been added to our meal rotation! So yummy! Thank you!!

  • Ellyn

    I was really craving coconut curry , so I did a search and found the lovely recipe. The pictures are beautiful and it looked delicious. I made it last night and didn’t have coconut milk, but had coconut cream, so I used that instead. Big mistake because I didn’t realize how much sugar is in coconut cream and still added the 1 T. of maple syrup. The sauce came out WAY too sweet and I ended up adding whole milk to try and dilute the sweetness. It helped, but now I think I might go out to buy coconut milk – unsweetened – to add to the leftovers so we can still enjoy it – it made a lot of food. I added extra firm tofu and sauteed before hand. I omitted the sweet potato and glad I did – would have been even sweeter had I added that. I did add sauteed red and green peppers as well. I think it’s worth another go since I was the one who messed it up :-). I don’t think I will add the maple syrup next time and will taste the sauce FIRST and then see if it needs it. Maybe add LESS maple syrup.

  • Denise

    Made this for dinner and it was super fast and omg…Delicious!!!

  • This was a delicious recipe. I will definitely make again! And I love your website. Please keep posting. Thank You

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